*  Exported from  MasterCook  *
 
                          All-Purpose Barbecue Rub
 
 Recipe By     : Cook’s Illustrated, July/Aug. 1995, Page 21.
 Serving Size  : 1    Preparation Time :0:05
 Categories    : Bbq                              Sauces/Marinades
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           paprika
    2      tablespoons   ground cumin
    2      tablespoons   chile powder -- (mild)
    2      tablespoons   ground black pepper
    1      teaspoon      cayenne pepper powder
      1/2  teaspoon      ground cloves
 
 Mix all ingredients in small bowl.
 
 Makes 1 cup.
 
 This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
 little sweet, a little hot, with just a hint of clove. It can be used on
 
 just about anything that you plan to barbecue, that is, to cook over
 low,
 indirect heat for a long period of time. For large red-meat roasts, such
 
 as leg of lamb or standing rib, increase the cayenne pepper from one
 teaspoon to one tablespoon and substitute one teaspoon cinnamon for the
 ground cloves.
 
 Cook’s Illustrated, July/Aug. 1995, Page 21. Credit: Chris Schlesinger
 and
 John Willoughby.
 
 Nationality: USA
  Season:any
  Method: combined
 
 Start to Finish 5 minutes
 Preparation 5 minutes
 Attention a minute or less
 Finishing a minute or less
 
 Converted from Mangia!, Cook’s Illustrated 1993-1995 Cookbook
 
 
 
 
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